Method

Split sausages lengthwise almost all the way through; open like book. Heat oil in large skillet over medium heat; cook sausages, turning once, until browned, about 6 minutes.

Stir in caraway seeds and cook for 30 seconds. Stir in sauerkraut and wine; cook until almost no liquid remains, about 5 minutes.

Spread mustard over 1 side of each slice of toast; place, mustard side up, on greased baking sheet. Top with sauerkraut mixture and sausage. Top each with 2 slices cheese. Broil, watching closely, until cheese is bubbly and browned, about 2 minutes. Makes 4 servings.